Ravioli with Gorgonzola in Foie Gras Sauce

This dish is simple and decadent at the same time. Delicate fresh pasta is stuffed with pungent gorgonzola, and served with a creamy sauce of foie gras. The combination is delicious. Since we love foie gras and we love blue cheese, this was a winner.

Once you get the hang of making ravioli from scratch, it is a very straightforward dish. You can use either fresh foie gras or foie gras pâté to make the sauce. I only used fresh because I still had some from making Tournedos Rossini and Smoked eel with apple and foie gras for the holidays. Here’s what I did…

Ingredients

For 4 small or 2 large servings, 20-24 ravioli

100 grams (3.5 oz) foie gras

100 grams (3.5 oz) gorgonzola

50 grams (1/4 cup) ricotta

30 grams (1 oz) freshly grated parmigiano reggiano

120 ml (1/2 cup) cream

1 Tbsp cognac

salt and freshly ground white pepper

1 large egg

100 grams (2/3 cup) Italian 00 flour

Preparation

Start by making fresh pasta dough and allow it to rest for at least half an hour (or up to a day). 1 egg worth of pasta dough is enough if you roll out the pasta very thinly (like you should to get delicate ravioli) and recycle the trimmings. You could also make 2 eggs worth of pasta dough, and reserve the trimmings for a quick lunch of fresh pasta the following day.

Combine 100 grams gorgonzola, 50 grams of ricotta and 30 grams of parmigiano in the bowl of the food processor.

When I saw this post’s title, Stefan, my first thought was “How decadent!” You obviously did,too,because decadent appears in your first sentence. Though this was made with leftovers, it is a dish that belongs on a holiday menu. It is one special dish.